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Dice the squash. Halve the tomatoes. Halve, peel & mince the shallot & the garlic. Drain the chickpeas.
In a medium pot, heat a drizzle of oil on medium-high. Add the shallot & garlic. Sauté 1 min, until fragrant. Add the beef & butternut squash cubes, season w/ ras el hanout, S&P. Cook, breaking up the meat, 4-6 min, until cooked through.
To the pot, add the tomato paste & tomatoes. Cook, stirring often, until dark red. Add the demi-glace, currants, chickpeas, 1 cup water, S&P; bring to a boil. Reduce to a simmer & cook, stirring occasionally, 4-6 min, until squash is cooked, & sauce is reduced by half.
Divide the chili between your bowls. Serve over rice, or couscous. Bon appétit!